Kanimbla Olive Oil
OILS AIN’T OILS is just as true for olive oil.
We’re surrounded by olive groves here in the Central Tablelands of NSW. In my corner, Clandulla, Kandos, Rylstone, Lue, Mt Vincent and Mudgee are prolific with groves. And we’ve tasted most of their oils.
And we know what we like.
Some like it hot. Some like that full strength, peppery, heavy grass taste.
But if you’re someone who doesn’t like that hot, heavy, full grass, bitter, in your face taste, we’ve found one that has a gentle, fruity olive taste, with a distinct olive oil aroma and slides down the back of your throat like smooth liqueur.
And it’s not just Victor and me who think this is a top drop. In 2006, it won a Gold Medal in its class and also received Best Of Show at the Mudgee Olives Association Extra Virgin Olive Oil Awards.
It’s Kanimbla Cold Pressed Extra Virgin Olive Oil and is a family owned grove in Mudgee NSW.
Kanimbla Olive Grove. And a paradise for the kids!
The olive grove, in fertile river flats, was planted in 1999 with 1300 mainly Corregiola variety olives.
It’s now home to Andrew and Rachel Kearins and their three young children Imogen, Anthea and Thomas.
Olive picking is a family affair.
The family has a long history in Mudgee. Andrew’s grandmother was a Cox, which is akin to saying your grandmother was a Macarthur. They go way back. William Cox led the first team of men over the Blue Mountains to build a road to Mudgee. And Kanimbla Olive Grove is part of Burrundulla, the original land holding of the Cox family.
Here’s some technical information to help you.
The Corregiola oil is traditionally a strong flavoured oil with a good bitterness to finish. But combining it with a small percentage of Manzanillo oil produces the softer blend.
What you get is a sweet tempered, deliciously flavoured, exceptional Cold Pressed Extra Virgin Olive Oil.
And did you know that all Extra Virgin Olive Oil produced in Australia undergoes stringent laboratory tests designed to prohibit adulteration? So what you read on the label is what you get inside the bottle.
The olive grove is run without the use of chemicals. Sheep and lambs graze amongst the grove to keep it maintained and prunings are chipped to provide valuable mulch for the trees. And you can see from the photos that it’s a fantastic playground for the 3 Kearins children to frolic in.
The Kanimbla Olive Oil is pressed in this region’s premier organic only olive press, Rylstone Olive Press, owned and managed by Jayne Bentivoglio. Jayne sets a high standard for olive growers using her press. No olives treated with herbicides or synthetic fertilisers are allowed to be pressed there.
The processing plant at Rylstone Olive Press is certified by Australian Certified Organic (ACO) with JAS and USDA certification approval as well as HACCP, Demeter and Kashrut Authority (Kosher) certification.
All that sounds like a technical mouthful, doesn’t it? But to my Kanimbla Olive Oil lovers who are very fussy about how and where their oil is pressed, it means this oil meets the highest standards possible.
Fresh food and delicious olive oil are a match made in food heaven
I use this oil for adding special flavour to pasta and salads; for Karen Martini’s scrumptious Split Pea Dip; Rick Stein’s White Wine, Olive Oil and Polenta Cake; and for dipping my home made bread into.
No, I don’t have a breadmaker. I use elbow grease and a traditional oven.
But believe me, Stefano Pieri’s Crusty Bread, Stephanie Alexander’s Sabrina’s Breadsticks and my anonymous recipe for Pagnotta Bread are simply divine dripping with Kanimbla Extra Virgin Olive Oil.
Saturday and Sunday lunch wouldn’t be the same without my home made bread dipped in olive oil.
Kanimbla Olive Oil Ready For Dipping
Victor and I live and work from our remote rural property. So we eat every meal on the property. Breakfast, lunch and dinner.
Quick fixes with home made staples and fresh food are my forte.
I always have some cooked staples on hand. Leftover rice or pasta. Home made pesto of any kind:- basil, sage. Whatever’s handy. Oven roasted capsicums from the week-end.
And a must to have ready at all times: – Matt Moran’s Confit of Garlic**.
Just break up a couple of heads of garlic into cloves, skin and all, put them into a small roasting pan with extra virgin olive oil and roast in the oven at 150ºC for about 25 minutes until soft and fragrant. I let them cool and then put them into a clean Rose’s marmalade jar, topped up with a little bit more olive oil. I keep them at the ready on my kitchen counter.
A quick lunch for us is:
Put into a large bowl:
Enough leftover rice or pasta for two
Generous portions of oven roasted capsicums, cut into strips
Two cloves of confit of garlic**, mashed
A heaping spoonful or two of my home made pesto
Mixed together
And served in separate bowls topped with a generous amount of Kanimbla Extra Virgin Olive Oil
Simply sensational.
And quick!!
**Courtesy of ABC delicious Magazine, October 2009, page 108
So don’t you think it’s time you tried some of this exceptional olive oil?
But don’t stockpile it as olive oil doesn’t improve with age. It’s meant to be used frequently. Yes, it’s packed in a dark bottle to protect it from light, but use it fresh. Use it freely. And come back for more.
It’s very unusual to be able to buy superior quality olive oil in 500ml bottles. Most are sold in 250ml bottles. At about $17.00 per 250ml bottle. So this is your chance to have one of the smoothest and yummiest oils on the market at a fantastic price of – dare I say it – buy 500ml and get 250ml free!
I offer Kanimbla Olive Oil in packs of two bottles. Otherwise, the postage and handling for one bottle would be almost as much as the cost of one bottle.
Kanimbla Olive Oil is $38.00 for two ($19.00 per 500 ml bottle) plus postage and handling.
Postage and handling is a flat rate per parcel, not per items ordered. You’re most welcome to incorporate your purchase of olive oil with other items.
The Old Fashioned Australian Climbing Rose Lorraine Lea In Bloom On My Front Fence
My Old Fashioned Guarantee To You
I firmly believe you should never have to keep a product that’s faulty or doesn’t meet your expectations.
That’s why everything we source and offer you comes with a guarantee.
Olive oil is a perishable and once opened, will not stay as fresh for twelve months. But I do guarantee Kanimbla Olive Oil to please you and be as I’ve described. If you don’t like it for any reason, send it back and you’ll receive a full refund, including your postage and handling.
Click here to make a purchase online so you can be dipping your crusty bread into it by the week-end. Or ring me, Carol Jones, in rural NSW on 02 63 588 511.
Take care,
Carol
